Evaluation of dual-frequency multi-angle ultrasound on physicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method

• Published in: Ultrasonics sonochemistry Vol. 90; p. 106196
• Main Authors: Zhang, Lei, Wang, Xue, Qu, Wenjuan, Zhang, Ao, Wahia, Hafida, Gao, Xianli, Ma, Haile, Zhou, Cunshan
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.11.2022; Elsevier
• Subjects: Dual-frequency multi-angle ultrasound; Physicochemical property; Short Communication; Tofu; TOPSIS-entropy weight method; TOPSIS-entropy weight method; Dual-frequency multi-angle ultrasound; Tofu; Physicochemical property

[Display omitted] •Dual-frequency multi-angle ultrasonic technology was suitable for tofu gel.•Cross-link degree and flavor of tofu gel were improved.•40 + 20 kHz 30° group was the best analyzed by TOPSIS-entropy weight method.•The hardness and moisture content of tofu were improved. The effects of...